| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry, Game | 4 | Servings | |
INGREDIENTS
| 8 | Jumbo shrimp | |
| 12 | Pieces of Ostrich | |
| 20 | md | Garlic cloves, peeled |
| 1/2 | Bottle Dry White wine | |
| (preferably Chardonnay) | ||
| 1 1/2 | pt | Heavy whipping cream |
| 1 | md | Red onion, finely chopped |
| 1/4 | c | Butter |
| 1 | tb | Olive oil |
| 1/2 | c | Chicken stock |
| Salt, to taste | ||
| Pepper, to taste |
INSTRUCTIONS
12 pieces of ostrich, sliced medallion size and then pounded into scaloppini. Prepare ostrich and set aside. Place garlic cloves in the oven at 400 F and bake until soft and brown (about 10-15 minutes). In sauce pot, melt butter and sauti onion until onion is fully cooked about 5 minutes). Add wine and allow to cook until dry over medium heat. When mixture has evaporated back down, add roasted garlic and puree. Place back on heat and slowly add cream, salt and pepper. Bring to slight boil and set aside. In separate pan, heat olive oil, add ostrich, sear on both sides and set aside. Add shrimp and chicken stock to oil; sauti until cooked. Add ostrich and sauce. Serves 4 By Lea Zeqira of Cafe di Roma, Colleyville, TX Posted to MM-Recipes Digest V5 #012 by dandelion@edeneast.com on Jan 12, 1998
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